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Creamy Pineapple Pie

Country.Chef's picture
  Cream cheese 8 Ounce, softened (1 package)
  Sugar 1 Cup (16 tbs), divided
  Salt 1⁄2 Teaspoon
  Eggs 2
  Milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Canned crushed pineapple 8 Ounce, undrained (1 can)
  9 inch pastry shell 1 , unbaked
  Chopped pecans 1⁄4 Cup (4 tbs)

In a mixing bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in milk and vanilla; set aside.
In a small saucepan, combine cornstarch and remaining sugar.
Stir in pineapple; bring to a boil, stirring constantly.
Boil for 2 minutes.
Pour into pastry shell; spoon cream cheese mixture over top.
Sprinkle with pecans.
Bake at 400° for 10 minutes.
Reduce heat to 325°; bake 45-50 minutes more or until center is set.
Cool completely; chill before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3258 Calories from Fat 1612

% Daily Value*

Total Fat 184 g283.6%

Saturated Fat 87 g435.1%

Trans Fat 0 g

Cholesterol 683.7 mg227.9%

Sodium 2790.7 mg116.3%

Total Carbohydrates 361 g120.3%

Dietary Fiber 5.1 g20.6%

Sugars 258.4 g

Protein 42 g83.7%

Vitamin A 69.7% Vitamin C 0.52%

Calcium 42.6% Iron 19.7%

*Based on a 2000 Calorie diet

Creamy Pineapple Pie Recipe